Soak the fruit salad and cherries in the
water and brandy for at least 3 hours or overnight. Drain off any
liquid into a measuring jug. Chop the fruit, discarding any stones
(pits). Make up the liquid to 1 liter with water. Dissolve the jelly
tablets in a little of the measured liquid in a saucepan (or dissolve
in a bowl in the microwave). Remove from the heat and stir in the
remaining liquid. Chill until the consistency of egg white. Stir in
the chopped fruit and turn into a wetted 1.25 litre pudding basin.
Chill until set.

Meanwhile, melt the chocolate in a small bowl over a pan of hot water
or in the microwave. Dip the holly leaves in the chocolate to coat on
one side. Leave to dry on a sheet of greaseproof (waxed) paper. Chill
until firm, then gently peel off the holly to leave chocolate leaves.
When ready to serve, dip the basin briefly in a bowl of hot water,
then turn the jelly out on to a serving plate. Pipe or spoon the
whipped cream on top and decorate with the chocolate holly leaves.